What a colorful summer salad!
Mother’s Day Dinner: Prime rib with homemade pesto, balsamic glazed mushrooms & white asparagus paired with green beans.
Hi breakfast! Fruit, yogurt, granola, coffee. The staples.
Perfect for summer: Raspberries, kiwis and papaya with lime juice on top to bring out the flavors!
A gooey brie, tomato, basil, pesto panini….. Delicious.
A simple lunch of toast with gruyere and a fresh greens & kale salad with beets, red onions, cucumbers, tomatoes, cranberries and a champagne vinaigrette.
First breakfast at home as an Alumni: mango/strawberry/blueberry/cranberry topped Greek yogurt with maple syrup & coffee of course.
Roasted curry cauliflower!
Fluff lunch. YUM!
A bed of sauteed kale topped with chicken breast and covered in a sesame-peanut sauce!
Ready for the oven! Whole wheat dough topped with garlic vodka sauce and piled high with spinach, mozzarella, sausage, onions and mushrooms.
A spring salad with cucumbers, tomatoes, corn salsa, mushrooms, beets, spinach and a garlic vinegarette.
Spicy chicken curry with red peppers and zucchini.
Strawberries, raspberries, pomegranates, blackberries and honey over Greek yogurt.
Just look at that BLT+A(vocado)…